Dough sheeting device



Aug. 31, 1954 v E. T. OAKES 2,637,599

' DOUGH SHEETING DEVICE Filed April 24, 1946 3 Sheets-Sheet l FIGI.

INVENTOR. EARLE T. OA KES A; ATTORNEY/5' Aug. 31, 1954 E. T. OAKES 2,687,699

DOUGH SHEETING DEVICE Filed April 24. 1946 3 Sheets-Sheet 2 FIGZ.

INVENTOR. EAHLE T OAKES M Arrow/Ens Aug. 31, 1954 E. T. OAKES DOUGH SHEETING DEVICE Filed April 24, 1946 3 Sheets-Sheet 3 FIG. 4.

INVENTOR. EARLE T. OAKES HIS ATTORNEYS.

Patented Aug. 31, 1954 k 2,687,699 UNITED'STATEIS PATENT OFFICE DOUGH, SHEETING DEVICE Earle T. Oakes, Douglaston, N. Y., assignor to The E. T. Oakes Corporation, Douglaston, N. Y., a a corporation of New York Application April24f1946, Serial No. 664,456 '4 Claims. (01. 107 12) This invention relates to the manufacture of rolls tapers sharply and, as a result, thereis a pastries, crackersgbiscuits and the like, i and it ,-tendency for the doughto slip between the rolls.

Certain pastries and bakery products are made e ou h to the gap or nip between the rolls from sheets of dough that contain a great many an thlS gap is capable of discharging asa sheet.

Sheets of dough aremade b rolling a dough since not all of it can pass through the gap, it is batch into a continuous sheet and by folding the ed upw rdly in the hopper with sheet in overlappmglayers. When a sufficient 1 urning motion. Such churning of t number of layers of thin dough have been formed, has t tendency to overwork it, m k n t e dou h the stack is turned about 90 and passed through tough. gauging rolls to reduce the dough to a thinner 15 Ihave discovered that verw kin of the dou h The above described sheeting and folding opt the h the pp but at the same that pastries or other bakery products which fore. In the prior devices, the dough might fol-.

der t t Moreover, t more th dough is forth from one roll to the other. Because of handled, the greater the possibility there is of this te den y, it is customary to apply flour or c nt in tio of th dough, moisture to one of the rolls to prevent the dough Many attempts h v b a t provide 1 from sticking to that roll. Such arrangements the prior inventors believed it to be necessary The a el' 9 8 u ed n accor an e With my over, the devices provided for forming the d 40 it is possible to make the dough adhere to a semethod whereby laminated sheets of dough suit- Further, in accordance with the invention, I

able for making biscuits, crackers,cookies, hard have provided a conveyer system including two sweets and for treatmg acid W doughs can be spaced-apart continuously driven conveyers disof oversize smooth rolls for forming dough into i Sheets 0 a in veyer to the other conveyor and causing a comness r g ug g the sheets to desired thick posite sheet of dough to be deposited on the sec- The largest Sheeting or gauging 1.011s used in 0nd conveyer which sheet of dough is made up of t baking industry are 18 inches in diameter, any desired number of laminations. The interwh t more t of 1-011 used f r mediate conveyer is provided with a feeding porforming a batch of dough into a sheet is about tion, a Cutting device nd a fi u device, all 8 to 10 inches in diameter. All of these rolls have of which are operated intermittently so that as the disadvantage that the nip or gap between the the sheet of dough is transferred to the intermew diate conveyer and moved therealong, the sheet is out into a plurality of shorter lengths and one side of the sheet is floured or otherwise treated.

These operations take place during the motionv of the intermediate conveyer. As each individual short sheet approaches the feeding portion of the conveyer, the conveyer as a whole stops and the pan-feeding portion becomes operative to transfer a sheet to the transversely moving conveyer.

The timing of the intermediate conveyer and the last mentioned'conveyer is arranged so that the sheets are laid one on top of the other but in slightly offset or staggered relationship to form a continuous sheet made up of a plurality of layers. The timing of the intermediate conveyer is such that its overall speed is the same as the first conveyer but, inasmuch as it is operated intermittently, its actual movement when being driven is about half again as fast as the speed of the first conveyer.

The excess portion of the sheet which is delivered by the continuously moving conveyer accumulates in a conveyers while the transfer or intermediate conveyer is stationary. This loop or slack is higher rate of speed of the intermediate or transfer conveyer This timed relationship makes space the shorter sheets of dough one from the other and thereby greatly simplifies the operation and structure of the machine.

For a better understanding of the present invention, reference may be had to the accompanying drawings in which:

Figure l is a schematic illustration of a typical form of device embodying the present invention;

Figure 2 is a schematic illustration of the device disclosing the gearing for driving two conveyers of the system;

Figure 3 is a plan view of a portion of the pan sheeting device and transverse conveyer illustrating the manner in which the sheets of dough are placed on the transverse conveyer; and

Fig. 4 is a view in section through one of the rolls showing the connections for cooling the roll and illustrating diagrammatically the mechanism for rotating the roll.

The form of the invention chosen for purposes of illustration may include conventional elements and may be supported on a frame and driven by mechanism which is well known in the prior' art. Therefore, to emphasize the novel features of the device, only device which are believed novel are illustrated herein.

As shown in Figure 1, the device includes a dough-rolling or sheeting mechanism I in which a batch of dough D-is passed between a pair of rolls H and 42 to form a continuous sheet of dough S. The rolls H and I2, which are discribed in greater detail hereinafter, are so arranged that the sheet S tends tofollow around the periphery of the roll- H from which it is removed by means of a scraper 13.

The sheet of dough S is received on a conveyer belt M. which is supported by means of rollers 15 and it at opposite ends and maintained under tension by means of a snubber roller [-1. The belt l4 may be used to maintain an even tension. on sheet S as it is taken from rolls H and [2,. The dough sheet S passes from the right hand end of the conveyer belt 54 to a second conveyer belt N that is supported at one end by means of a driven roller ii), at its opposite end by a roller or cross bar 20 and by a pair of relatively movable rollers 2| and 22 by means of which the conveyer belt 18 is maintained under tension as the righthand or pan-feeding end 23 of the conveyer is reciprocated back and forth. The pan-feeding end of the conveyer 23, the roller 20, and the roller 2[ are movable together to deposit the dough on a transverse conveyer 24.

Disposed above the conveyer belt M is a flouring device 25 which may be driven electrically or mechanically as desired to deposit flour or other material on the upper surface or" the dough. Also above the upper surface of the conveyer is a cutting roll 26 whichmay be provided with a cutting blade 21 that cuts the dough into a plurality of shorter sheets SI, S2, S3, etc. as the conveyer belt l8 moves.

As shown particularly in Figures 1 and 2, the conveyers l4 and i8 are driven in the same direction by means of a motor 28 which drives a variable speed drive mechanism 29. The variable speed drive mechanism 29 is connected by means of a belt or chain (it to a shaft 3| having a mutilated gear 32 thereon and a pinion 33. The mutilated gear 32 meshes with a gear 34 on the shaft 35 that is fixed to the roll l9. As the mutilated gear 32 rotates, the conveyer belt i8- is driven intermittently.

The pinion. 33 meshes with another pinion 36 which is fixed to a smaller sprocket 31. The sprocket 3'! is connected by means of a chain 38 to the sprocket 39 on the roll it whereby the conveyer belt 14 is driven continuously. The timed relationship between the conveyers id and I8 is such that in a given interval of time, for example one minute, the total distance traveled by each of the conveyers is the same, even though the conveyer la is stationary for a portion of that interval. For example, if the dwell of the conveyer I8 is one second and the driven time of the conveyer is two seconds, the conveyer it must travel the same distance in two seconds that the conveyer l4 travels in three seconds.

'hose features of the to be essential and The dwell period of the conveyer i3 is used for transferring the short sheets of dough iSl S2 and S3 to the transverse conveyer 25. If the sheets SI, S2, S3, etc. were fed continuously, the successive sheets would have a tendency to push against each other, thereby compressing them lengthwise and forming unwanted wrinkles and ripples in the sheets. This disadvantage is overcome without the necessity of using a higher speed conveyer to separate the sheets by stopping the advance of the short sheets during the depositing operation and thereby maintaining the same spaced relationship between all of the shorter sheets. The excess portion of the sheet S that is supplied to the conveyer 18 by the conveyer M, during the dwell period of the conveyer It, accumulates as a loop between the conveyers Hi and Hi, as indicated in dotted lines. This loop is taken up by the conveyer 18 when the conveyer is set into motion because of the higher speed of the conveyer l8.

Referring now to Figure 3, it will be clear that if the conveyer 24 is driven continuously and at slow speed, the intermittent depositing of the sheets 81, S2, S3, etc. will cause the sheets to be laid with their longitudinal axes transversely of the conveyer 24 and with the sheets in overlapping but slightly offset or staggered relationship. When the stack of sheets is passed on the conveyer 24 between additional gauging rolls (not shown) the stack of sheets will be rolled at right angles to the direction in which they were rolled during the formation of the sheet S and will be" reduced to the desired thin gauge.

. rolls cannot have.

floured while the sheet S is supported by he minimum to produce products having a iiakier The cutting roll 26 and the fiouring device may be coupled with the conveyer H3 in such a manner that they operate only during the time that the conveyer I8 is being moved. 1

Referring now to the dough-sheeting device l9 and the rolls 1 i and I 2, it has been found that many of the disadvantages inherent in the prior clough'sheetmg devices can be overcome by makand more tender texture.

This device Without the laminating mechanism is also superior to present sheeters when cross rolling or laminating is not required.

It will he on erstood tha to a discharge 11118 or passage pipe through a means of an electric motor 36 or the like The use of such large diameter rolls overcomes the necessity of applying flour to the surface of the roll. 52 to prevent the sheeted dough from dough occurs when the rolls are of larger diamsurface to the dough in the sheeting device to 5 insure that suificlent dough is brought to the gap 777349 0 form a sheet. The smoothness of the rolls 968110 pievents an excess of dough being delivered to 6 1 975326 the gap for the reason that as soon as sufficient 2010182 dough is brought to the gap to form a full sheet 2028470 a back pressure is created and the dough slips 2l30097 along the rolls thus preventing an excess of dough 2157192 from piling up. 2223079 The use of large rolls, like those described 2425356 above, in gaugmg devices is also advantageous for the reason that When a sheet 1s fed through such rolls there 15 no slippage and the sheet comes Number 011 the rolls smoothly. 483,072

ers for laminated crackers and the like to be cut References Cited in the file of this patent UNITED STATES PATENTS Name Date Gent Aug. 24, 1886 Mitchell Dec. 13, 1904 Barbieri Aug. 23, 1910 Loose et a1. Oct. 2, 1934 Foutch, Jr. Aug' 6, 1935 Nordby Jan. 21, 1936 Loose et a1. Sept. 13, 1938 Thurlings May 9, 1939 Surico Nov. 26, 1940 Sticelber Aug. 12, 1947 FOREIGN PATENTS Country Date France Mar. 1, 1917 

